Description
A fresh, easy-to-make cucumber chicken salad perfect for beginners, ideal for meal prep, quick lunches, and healthy dinners.
Ingredients
Scale
- 2 cups cooked chicken breast (shredded or cubed)
- 1 large cucumber (diced)
- 1/2 cup red bell pepper (finely diced)
- 1/4 cup red onion (finely diced)
- 3/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, mix mayonnaise, white wine vinegar, minced garlic, salt, and black pepper until smooth.
- Place the cooked, shredded chicken in a large mixing bowl and pour the dressing over it, tossing gently to coat.
- Add the diced cucumber, red bell pepper, and red onion, folding gently to combine without crushing the vegetables.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, taste and adjust seasoning if needed, and optionally garnish with fresh herbs like parsley or dill.
Notes
- Use firm cucumbers for better crunch and less water release.
- If the salad becomes watery after chilling, drain off excess liquid or add a bit more mayonnaise.
- Rotisserie chicken or canned chicken can be used for convenience.
- Substitute Greek yogurt for a lighter dressing option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 15 g
- Cholesterol: 51 mg